Instructions
Step 1. Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan.
Step 2. Prepare the Crust:
- In a medium bowl, combine the chocolate cookie crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
Step 3. Make the Strawberry Swirl:
- In a small saucepan over medium heat, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice.
- Cook for about 5-7 minutes, stirring occasionally, until the strawberries are tender and the mixture is syrupy.
- Remove from heat and let cool slightly. Use a fork or a blender to mash the strawberries into a smooth puree. Set aside.
Step 4. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Stir in the sour cream and heavy cream until smooth.
- Divide the cheesecake batter in half. Mix the cocoa powder into one half until fully incorporated.
Step 5. Assemble the Cheesecake:
- Pour half of the plain cheesecake batter into the prepared crust, spreading it evenly.
- Spoon half of the chocolate cheesecake batter over the plain layer, then use a knife or skewer to create swirls.
- Add the remaining plain cheesecake batter, followed by the remaining chocolate batter. Swirl again to create a marbled effect.
- Drizzle the strawberry puree over the top and use a knife to swirl it into the cheesecake